Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
This was pulled at 124F, verifying the wired probe with an instant read, as I remember. What you see is what was remaining after two ribs were cut after a 15 minute rest.
I've used tons of rubs. I've always used mesquite charcoal for Prime Rib with mesquite chunks, and always have dry-brined with coarse kosher salt, wrapped in butcher paper and pulled from the 40F fridge after ~ 10 hours. A bunch of cooks led me to sticking to this.
My wife likes meat to 'look' done, so keep that in mind. I myself can go a bit more rare. My recommendation is based on an indirect grill-only cook. There's SO MANY ways to prepare Prime Rib - sous vide coming to mind for really accurate control.
Last edited by JGo37; September 25, 2020, 08:59 AM.
I cook mine at 225F in the oven (actually a Breville Smart Oven) until it's about 121F. (The wife doesn't like smoked beef.) I use McCormick's Montreal Chicken rub on mine and haven't had the need to sear. The long cook time forms a great crust.
I do the same with top round ("London Broil") and slice it thin for sandwiches.
Last edited by mgaretz; September 24, 2020, 08:35 PM.
The higher you cook it, the more carryover you will get. If you go 225*, you might get 5* of carryover, or even less. If you go 250*-275*, you’ll get 10* or so.
I pull mine at 130*, because almost all my guests like medium or more done. As you saw, though, I get very little carryover. I toss slices over the fire, or in a quick frying pan, to get the more done pieces.
Cow crust, spg, Montreal, garlic and rosemary... I’ve used a lot of different rubs. Cow crust is my latest fave.
In my example, remember that I said a lot of it is learning to think on your feet. I ended my cook by shutting down my fire completely because I needed another half hour, so less carryover: I was coming off a low oven temp. If I had needed it done faster, and had bumped it to 325 or 350, I might have gotten more. The more roasts you do, the more you learn.
And, your guests will always say it was great, and they will always come back. Just get it close is fine, and save the info for next time.
Last edited by Mosca; September 25, 2020, 01:02 AM.
I pull prime rib at 110°F - wanna leave plenty of room for a good sear.
Most beef I cook gets only salt and pepper, but prime rib is outstanding with Mrs O’Leary’s Cow Crust. Recipe is on the main site. Follow Meatheads guide and you’ll have the best prime rib ever!
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